Mediterrean Tuna Salad
Mediterrean Tuna Salad takes roughly 45 minutes from beginning to end. One serving contains 522 calories, 28g of protein, and 42g of fat. This recipe serves 2. For $2.49 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It works well as a main course. It is brought to you by spoonacular user livings53. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Head to the store and pick up white wine vinegar, balsamic vinegar, kalamatan olives, and a few other things to make it today. If you like this recipe, you might also like recipes such as Mediterrean Tuna Salad, Mediterrean Tuna Salad, and Mediterrean Tuna Salad.
Servings: 2
Ingredients:
arugula
1 tablespoon red balsamic vinegar
1 tablespoon capers, chopped
6 black kalamata black olives, pitted and chopped
2 tablespoons mayonnaise
3 tablespoons olive oil
1 tablespoon Italian parsley, chopped
1 Roma tomato,seeded and diced
mixed spring salad
1 small shallot, finely chopped
1 7 oz can Albacore solid white tuna
1/2 teaspoon sugar
2 tablespoons white wine vinegar.jpg)
Equipment:
ramekin
bowl
Cooking instruction summary:
- In a small bowl or ramekin, add the finely chopped shallot and cover with white wine vinegar and 1/2 teaspoon of sugar.
- Set aside and let marinate while preparing the tuna.
- Drain the tuna removing any excess water.
- In a bowl, add the tuna and with a fork; break into bite size pieces.
- Add the remaining ingredients and mix well.
- Serve on a bed of mixed salad, tossed with olive oil and red balsamic vinaigrette. The ratio for the vinaigrette is 1 part vinegar to 3 parts oil.
- Garnish with whole kalamata olives and parsley.
Step by step:
1. In a small bowl or ramekin, add the finely chopped shallot and cover with white wine vinegar and 1/2 teaspoon of sugar.Set aside and let marinate while preparing the tuna.
2. Drain the tuna removing any excess water.In a bowl, add the tuna and with a fork; break into bite size pieces.
3. Add the remaining ingredients and mix well.
4. Serve on a bed of mixed salad, tossed with olive oil and red balsamic vinaigrette. The ratio for the vinaigrette is 1 part vinegar to 3 parts oil.
5. Garnish with whole kalamata olives and parsley.
Nutrition Information:
covered percent of daily need
